Apple juice at school

7 Science-backed Apple Juice Benefits

by John Staughton (BASc, BFA) last updated — May 26, 2021 ✓ Evidence Based

Apple juice is one of the most popular and widely available fruit juices globally due to its several health benefits that add dense nutritional value. Its health benefits can include improved heart health & digestion, detoxification of the body, increased hydration and boosted immunity. Apple juice might provide better cognition, strengthened metabolism, possibly weight loss, and may improve respiratory health.

What is Apple Juice?

Apple juice is made through the pressing of apples, of which there are hundreds of varieties in the world. It takes two medium-sized fruits to make one cup of juice, so these fruits are grown in huge numbers. After the apples are pressed, most juices are further filtered or pasteurized, which helps to remove any particulate matter, resulting in a thinner consistency of the final extract.

McIntosh apples are the most common types of apples used to make this delicious juice and China is the largest producer of apples in the world. Very often, there’s a debate between apple cider vs apple juice. Apple cider is an unfiltered and unpasteurized liquid initially pressed from apples and then fermented. For all apple lovers, here is our detailed recipe on how to make apple juice in the comfort of your kitchen.

Apple juice is healthy and filled with vital nutrients. Photo Credit: Shutterstock

Serving Size : Nutrient Value Water [g] 88.24 Energy 46 Energy [kJ] 191 Protein [g] 0.1 Total lipid (fat) [g] 0.13 Ash [g] 0.23 Carbohydrate, by difference [g] 11.3 Fiber, total dietary [g] 0.2 Sugars, total including NLEA [g] 9.62 Sucrose [g] 1.26 Glucose (dextrose) [g] 2.63 Fructose [g] 5.73 Calcium, Ca [mg] 8 Iron, Fe [mg] 0.12 Magnesium, Mg [mg] 5 Phosphorus, P [mg] 7 Potassium, K [mg] 101 Sodium, Na [mg] 4 Zinc, Zn [mg] 0.02 Copper, Cu [mg] 0.01 Manganese, Mn [mg] 0.07 Selenium, Se [µg] 0.1 Vitamin C, total ascorbic acid [mg] 0.9 Thiamin [mg] 0.02 Riboflavin [mg] 0.02 Niacin [mg] 0.07 Pantothenic acid [mg] 0.05 Vitamin B-6 [mg] 0.02 Choline, total [mg] 1.8 Betaine [mg] 0.1 Vitamin A, IU [IU] 1 Lutein + zeaxanthin [µg] 16 Vitamin E (alpha-tocopherol) [mg] 0.01 Fatty acids, total saturated [g] 0.02 14:0 [g] 0 16:0 [g] 0.02 18:0 [g] 0 Fatty acids, total monounsaturated [g] 0.01 18:1 [g] 0.01 Fatty acids, total polyunsaturated [g] 0.04 18:2 [g] 0.03 18:3 [g] 0.01 Sources include : USDA [1]

Apple Juice Nutrition

Apple juice can retain many of the key nutrients of apples, including possibly vitamin C and various B vitamins, and different minerals, such as magnesium, iron, calcium, manganese, and copper. Some of the fiber is also retained in this juice, as are the phytochemicals, flavonols, and procyanidins. Apple juice concentrates on a single cup that represents about 10% of your daily required carbohydrates is due to the natural sugars found in it. Potassium is the most important mineral in this juice, with a single serving delivering roughly 7% of your required daily intake. [2]

Apple Juice Calories

According to the USDA FoodData Central [3] , 100 g of unsweetened apple juice can contain 46 calories. Given the calorie count, make sure you consume this beverage in moderation.

Apple Juice Benefits

Apple juice offers a plethora of health benefits. Let us discuss them in detail below.

May Improve Heart Health

Potassium might be present in higher concentrations in this juice, which is good news for your heart health. Potassium can be a vasodilator, which means it can lower tension in your arteries and blood vessels. It might help in relieving pressure and strain on the cardiovascular system. Moreover, apple juice might prevent cholesterol formation in your arteries, which is often the major reason for heart attacks and other cardiovascular ailments. [4]

Might Boost Immunity

Apple juice might have a notable amount of vitamin C, a key component of the body’s immune system. Vitamin C can stimulate the immune system, thereby functioning as an antioxidant compound that prevents oxidative stress and reduces inflammation. [5]

Might Give Relief from Constipation

Apples might contain malic acid, which may improve the digestive rate and can support liver function. In combination with fiber and other stimulating minerals in apple juice, this juice might relieve symptoms of constipation, cramping, bloating, and diarrhea. Furthermore, it also might contain sorbitol which may help in smoothing the digestive tract, thereby easing the movement of stool. [6]

Skin Care

Apples can be consumed in a variety of ways, such as fresh fruit and as a juice that is further processed into apple vinegar, apple cider, or distilled. Packed with antioxidants and vitamin C, apple juice is beneficial for the skin. It helps in reducing inflammation, itching, and wrinkles. Furthermore, it also prevents premature skin aging. [7]

Protect Brain Health

Antioxidants are known to prevent oxidative stress in the body. According to a 2011 comprehensive study in the Advances in Nutrition journal, apple juice may have the potential to lower the risk of Alzheimer’s. Another 2010 study showed that antioxidants present in this fruit juice may help relieve symptoms of neurological diseases. [8] [9]

Boosts Metabolism

Long-term research may have linked the consumption of apple juice with smaller waistlines, lower levels of body fat, lower cholesterol levels, lesser risk of diabetes, and lower blood pressure, all of which are risk factors known as metabolic syndrome. For this reason, apple juice can help optimize your metabolism and might protect your heart. [10] [11]

Improves Liver Function

As mentioned, malic acid can improve liver function. Apple juice, when combined with water, might stimulate urination and may promote the release of excess salts and fats from the body. The alkaline content can also help in flushing out toxins, maintaining a good pH balance in the body, which thereby may be acting as a liver cleanser. [12]

Other Benefits

• Eye health:Vitamin A present in apples might help to sharpen vision and is useful for the eye. [13]
• Haircare: Apple vinegar might contain compounds that are responsible for hair growth and adding luster to locks. [14]
• Estrogen level: A chemical called phytoestrogen prevents estrogen levels from being affected. This process may regulate menstruation and reproduction. [15]

Word of caution: We seldom have a question, is apple juice acidic? The answer is yes, apple juice is acidic and may cause acid reflux. It is advisable to consult your doctor before regulating this juice in your diet.

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Preschoolers served Pine-Sol instead of apple juice at school

Posted: Dec 3, 2018 / 05:18 AM EST / Updated: Dec 3, 2018 / 05:46 AM EST

Students in Hawaii were mistakenly served Pine-Sol instead of apple juice, according to a report released by the state Department of Health.

It happened Tuesday at Kilohana United Methodist Church Preschool.

In the report, the school’s director said morning snacks were being prepared by a classroom assistant in the kitchen. The snacks consisted of dry crackers and juice.

The assistant saw the yellow/brown-colored liquid container on a clean-up cart in the kitchen, and returned to the classroom with the crackers and container with liquid. The assistant poured the liquid into cups as the classroom teacher tended to students. The classroom teacher realized it was not apple juice based on its smell, and stopped the students from drinking it.

According to Emergency Medical Services, paramedics evaluated three students, ages 4 and 5, who drank a small amount. The children were okay, and did not require treatment, officials said.

The inspection report says the liquid was in its original Pine-Sol container and properly labeled. The cart has no food items on or in it. The cleaning supplies are stored below the kitchen sink and in the janitors room. All the food items in the kitchen are properly stored and labeled in the kitchen cabinets.

We’re told the assistant no longer works at the school.

Parents are still in disbelief. While the two products are similar in color, they smell distinctly different.

“I think it’s extremely terrifying. It’s very, very scary, but it’s hard for me or any of the people that I’ve spoken to to understand how it happened in the first place,” said parent Turina Lovelin.

Parents say the school sent an email out to let them know what happened, and a meeting was also held Thursday night to answer their questions.

While it’s still not clear how the mistake was made, some parents say the school has taken all the necessary precautions.

“I personally believe that this could have happened anywhere, that an individual who was compromised in some way they could have made this error in any place,” said Lovelin.

Like other places that serve food, the school cafeteria is inspected and given a green placard if it passes. DOH says inspectors were sent after the incident and saw that cleaning materials were separated from food items, so the school passed inspection.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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Apple Juice

Apple juice is a mixture of sugars (primarily fructose, glucose, and sucrose), oligosaccharides, and polysacharides (e.g., starch) together with malic, quinic, and citromalic acids, tannins (i.e., polyphenols), amides and other nitrogenous compounds, soluble pectin, vitamin C, minerals, and a diverse range of esters that give the juice a typical apple-like aroma (e.g., ethyl- and methyl-iso-valerate).

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Applications of pulsed electric fields for food preservation

Apple juice

Apple juice and apple cider have been produced and consumed in most of the apple-producing regions of the United States for many years. They are the traditional fall beverages in many parts of the country. Recent advancement in production and marketing have made year-round consumption of these beverages possible. They are also often available in areas of the country where apples are not traditionally grown. Much of the appeal of apple juice is due to its fresh apple flavor and aroma as well as to its full-bodied texture. Pasteurization is believed by many to adversely affect the flavor and aroma. Juice producers have traditionally relied upon the acidity of the juice and refrigerated storage for preservation of the product. More recently, preservatives such as potassium sorbate and sodium benzoate have been employed. However, outbreaks of E. coli O157:H7 and Salmonella food borne illness, associated with consumption of contaminated, unpasteurized apple juice, have caused much concern about the safety of the product as it is currently marketed ( Besser et al., 1993; Steele et al., 1982 ).

Qin et al. (1994, 1995) reported some of the earliest studies on the effect of PEF pasteurization on the quality attributes and shelf-life of apple juice, together with other liquid foods. In their early study (1994) with apple juice, 12 kV/cm and 20 exponential decay pulses inactivated 4 log cycles of S. cerevisiae. In their later study (1995), both reconstituted and freshly prepared apple juices were stored at 4–6 °C and subjected to 10 pulses with an electric field intensity of 50 kV/cm and pulse duration of 2 μs. The initial process temperature was kept at 8.5 °C and the maximum temperature reached during processing was 45 °C. PEF-treated apple juices were aseptically packaged and stored for shelf-life studies. The results, together with results for other liquid foods, are summarized in Table 17.3 .

Table 17.3 . PEF processing of selected liquid foods.

Food	Apple juice from concentrate	Fresh apple juice	Raw skim milk	Beaten eggs	Green pea soup
Peak electric field kV/cm	50	50	40	35	35
Pulse duration μs	2	2	2	2	2
Pulse number	10	16	20	10	32
Initial temperature (°C)	8.15 ± 1.5	8.15 ± 1.5	10 ± 1.5	8.15 ± 1.5	22 ± 2
Maximum treatment temperature (°C)	45 ± 5	45 ± 5	50 ± 4	45 ± 5	53 ± 2
Storage temperature (°C)	22–25	4–6	4–6	4–6	4–6
Shelf-life (days)	28	21	14	28	10

(source: Research by Qin et al., 1995 )

Harrison et al. (1996) observed that a PEF treatment at 40 kV/cm reduced the number of S. cerevisiae inoculated in apple juice by 3 log cycles. Likewise, Vega-Mercado et al. (1997) reported a shelf-life of PEF-treated apple juice (with 16 pulses) as long as eight weeks when stored at room temperature (22–25 °C), without any apparent change in physicochemical and sensory properties. A further study by Evrendilek et al. (2000) showed that PEF treatment at 35 kV/cm for 94 μs total treatment time significantly extended the shelf-life of apple juice and apple cider while no change was measured in ascorbic acid content. Recently, Cserhalmi et al. (2002) reported 4 log inactivation of S. cerevisiae in apple juice with 20 kV/cm and 10.4 square wave pulses. A comprehensive study by Heinz et al. (2002) measured the inactivation of different microorganisms in apple juice (pH 3.4) after PEF with 34 kV/cm and an initial temperature of 55 °C, with specific energy input 40 kJ/kg as 6.2, 6.5, 4.3, and 4.9 log reductions for E. coli, R. rubra, A. niger and L. rhamnosus, respectively.

The Inactivation of Pathogens in Fruit Juice

Hafiz Muhammad Shahbaz , . Jiyong Park , in Fruit Juices , 2018

18.3.1 Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Apple Juice Using Different Processing Treatments

Apple juice is a popular fruit juice due to pleasant organoleptic qualities and outstanding nutritional properties ( Muñoz et al., 2012; Choi et al., 2012 ). Apple juice has been widely used as a medium for evaluation of microbial inactivation. Table 18.1 summarizes inactivation of pathogens in apple juice subjected to different processing treatments. Shahbaz et al. (2016a) investigated the effects of HHP and UV-TiO₂ alone, and for combined treatments, on microbial inactivation in commercial apple juice used as model liquid food. A synergistic effect was observed using combined sequential treatments for inactivation of different microorganisms. Combined sequential treatments of TUVP followed by HHP effectively inactivated E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes to achieve complete disinfection of apple juice ( Shahbaz et al., 2016a ). Bacterial pathogens have shown variable degrees of sensitivity to HHP treatment ( Hiremath and Ramaswamy, 2012; Patterson, 2005 ). HHP treatment at pressure levels of 200 and 300 MPa showed nonsignificant effects against Gram-positive bacteria inoculated into apple juice. The sensitivity order of bacteria to HHP at 600 MPa for 1 min in apple juice was Salmonella Typhimurium>L. monocytogenes>E. coli. Gram-negative Salmonella Typhimurium was most sensitive to a separate UV-TiO₂ photocatalysis treatment ( Shahbaz et al., 2016a ). Gram-positive and Gram-negative bacteria have different structural characteristics that result in different responses to HHP treatment. Gram-negative bacteria with a thin peptidoglycan layer inside of the outer cell membrane are likely more susceptible to pressure than Gram-positive bacteria that have a thick superficial peptidoglycan layer that can cause resistance to HHP ( Patterson, 2005; Shahbaz et al., 2016a ).

Table 18.1 . Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Apple Juice Using Different Processing Technologies

Juice Type	Target Bacteria	Processing Technology	Treatment Parameters	Log Reduction	Reference
Clarified apple juice	E. coli O157:H7	TUVP+HHP	0.82 J/cm 2 , 400 MPa, 25°C, 1 min	5.6	Shahbaz et al. (2016a)
		HHP	500 MPa, 25°C, 1 min	5.04
			600 MPa, 25°C, 1 min	5.79
		TUVP	16 W, 0.82 J/cm 2	1.3
			16 W, 8.45 J/cm 2	3.16
		PL	12.6 J/cm 2	2.52	Sauer and Moraru (2009)
		E-beam irradiation	0.7 kGy, 4°C	2.2–4.32	Hong et al. (2014)
	S. Typhimurium	TUVP+HHP	0.82 J/cm 2 , 500 MPa, 25°C, 1 min	7.18	Shahbaz et al. (2016a)
		HHP	500 MPa, 25°C, 1 min	7
			600 MPa, 25°C, 1 min	7.21
	L. monocytogenes	TUVP+HHP	0.82 J/cm 2 , 500 MPa, 25°C, 1 min	6.43
		HHP	500 MPa, 25°C, 1 min	4.83
			600 MPa, 25°C, 1 min	6.6
Apple juice	E. coli O157:H7	HHP	550 MPa, 20°C, 20 min	5	Espina et al. (2013)
		UV-C	4.07 mW/cm 2 , 190 mJ/cm 2 , 22°C	2.43	Orlowska et al. (2015)
			15 W, 7.5 cm, 75 mJ/cm 2 , 20°C	1.95	Yin et al. (2015)
		PEF	30 kV/cm, 54.4 μs, 20°C	3.6	Saldaña et al. (2011)
		Ozone	2–3 g/m 3 , 3 L/min, 22°C, 4 min	>5.36	Song et al. (2015)
		Plasma	9 kV, 100 Hz, pulse number 3000, 23°C	6.2	Montenegro et al. (2002)
		HHP+limonene	300 MPa, 200 μL/L, 20°C, 20 min	5	Espina et al. (2013)
		Ozone+mild heat	2–3 g/m 3 , 3 L/min, 55°C, 1 min	>4	Sung et al. (2014)
		Mild heat+lemon essential oil	54°C, 200 μL/L, 5 min	5	Espina et al. (2012)
	S. Typhimurium	PEF+lauroyl ethylester	25 kV/cm, 38.4 μs, 83.2 kJ/kg, 50 ppm	>7	Saldaña et al. (2011)
		Ozone+mild heat	2–3 g/m 3 , 3 L/min, 55°C, 40 s	>5	Sung et al. (2014)
		Ozone	2–3 g/m 3 , 3 L/min, 22°C, 4 min	>5.23	Song et al. (2015)
	L. monocytogenes	PEF+lauroyl ethylester	25 kV/cm, 38.4 μs, 83.2 kJ/kg, 50 ppm	>7	Saldaña et al. (2011)
		Ozone	2–3 g/m 3 , 3 L/min, 22°C, 4 min	>4.17	Song et al. (2015)
Squeezed apple juice	E. coli O157:H7	PEF+cinnamon bark oil	35 kV/cm, 0.1%, 1575 μs, 6	Mosqueda-Melgar et al. (2008b)
		HHP	350 MPa, 30°C, 5 min	7.1	Bayındırlı et al. (2006)
Apple cider	E. coli O157:H7	Ozone+mild heat	0.9 g/h, 2.4 L/min, 50°C, 45 min	>6	Williams et al. (2004)
		PEF	80 kV/cm, 20 μs, 42°C	5.35	Iu et al. (2001)
		PL	12.6 J/cm 2	3.22	Sauer and Moraru (2009)
		E-beam irradiation	2.47 kGy	5	Wang et al. (2004)

HHP, high hydrostatic pressure; PEF, pulsed electric fields; PL, pulsed light; TUVP, UV-TiO₂-photocatalytic oxidation.

Sung et al. (2014) reported combined simultaneous application of ozone and heat at 25°C, 45°C, 50°C, and 55°C for inactivation of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes in apple juice. A synergistic effect was found for effective inactivation of pathogens in apple juice treated with ozone and heated at 50°C with an acceptable product quality. Muñoz et al. (2012) reported individual and combined PL and thermosonication treatments using a continuous system for inactivation of E. coli in apple juice. Reductions of 2.7 and 4.9-log were measured for individual thermosonication and PL treatments, respectively. On the other hand, combined treatments caused a greater reduction level of 6-log, indicating an additive effect for both technologies, regardless of the sequence applied. Noci et al. (2008) explored the potential of a combination of UV irradiation and PEF treatments as alternatives to heat treatment for satisfactory microbial safety and improvements in product quality of freshly squeezed apple juice. The sequence of treatment application had no effect on overall microbial inactivation. Gabriel and Nakano (2009) determined rates of UV irradiation at 220–300 nm and heat inactivation at 55°C for E. coli K-12 and O157:H7, Salmonella Enteritidis and Typhimurium, and L. monocytogenes AS-1 and M24-1 in phosphate-buffered saline and apple juice. Variations were observed in inactivation rates between species and strains. Moreover, inactivation rates varied with the suspension medium and the mode of inactivation.

Liao et al. (2007) investigated inactivation of E. coli in cloudy apple juice using dense-phase carbon dioxide at temperatures and pressure combinations of 20 MPa and 37°C and 30 MPa and 42°C. High temperatures or pressures resulted in high susceptibility of E. coli. Furthermore, higher inactivation levels of E. coli were attained with CO₂ concentrations of 99.9% than at 99.5%. Choi et al. (2012) evaluated the efficacy of gaseous ozone at different ozone generation rates and times for inactivation of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes in apple juice containing different solid contents of 18, 36, and 72°Brix. Gaseous ozone was effective for deactivation of foodborne pathogens, but the effectiveness was dependent on the juice solid contents. Gurtler et al. (2010) reported successful use of PEF technology for inactivation of microorganisms without affecting flavor in liquid foods and beverages as a replacement for thermal pasteurization.

Antimicrobial compounds derived from natural sources are in increasing demand as replacements for synthetic preservatives to improve the safety of minimally processed food products. Plant-derived essential oils have potential for use as natural antimicrobials for food preservation and flavor enhancement ( Espina et al., 2012; Baskaran et al., 2010 ). Combinations of low-intensity thermal pasteurization and natural antimicrobial compounds can provide an enhanced antimicrobial effect with minimum levels of undesirable effects on product flavor ( Espina et al., 2012 ). Application of heat treatments at 54°C, 57°C, and 60°C combined with citrus fruit essential oils from lemons, mandarins, or oranges at 10 and 200 μL/L for improving the efficacy of traditional heat pasteurization of fruit juice preservation has been reported ( Espina et al., 2012 ). Synergism for inactivation of E. coli O157:H7 with addition of lemon essential oil at 75 μL/L can cause a 4.5°C reduction in the treatment temperature or a 5.7 times reduction in the treatment time, compared with thermal pasteurization alone, in apple juice to achieve a 5-log reduction in the level of E. coli O157:H7. Furthermore, addition of lemon essential oil did not decrease the sensory acceptability of apple juice. However, a general limitation of essential oil inclusion in fruit juice is a change in product flavor ( Espina et al., 2012 ). Baskaran et al. (2010) investigated the antimicrobial effects of trans-cinnamaldehyde on E. coli O157:H7 in apple juice and apple cider. Trans-cinnamaldehyde at low concentrations can be used as an effective antimicrobial agent for inactivation of E. coli O157:H7 in apple-based products. Moreover, trans-cinnamaldehyde is classified as a GRAS (generally recognized as safe) compound by the US FDA for approved use in foods.

Ultrasound for Fruit Juice Preservation

Gabriela John Swamy , . Sangamithra Asokapandian , in Fruit Juices , 2018

23.3.2 Apple Juice

Apple juice is a source of natural polyphenols that help the body fight against diseases. It is also rich in boron and other nutrients. Similar to orange juice processing, a combination of nonthermal technologies has been explored for apple juice. Ultrasound (US) and high hydrostatic pressure (HHP) were used to analyze the impact on enzymes (polyphenolase, peroxidase, and PME), microorganisms (total plate counts, yeasts and molds), and phenolic compounds (total phenols, flavonoids and flavonols) of apple juice ( Abid et al., 2014 ). The AA, antioxidant capacity, and DPPH free radical scavenging activity, color, pH, soluble solids, and titratable acidity were also estimated. At 450 MPa for 10 min (minimum pressure and time) in a collective US-HHP treatment brought about complete inactivation of microbes in apple juice. The parameters used in ultrasonication were 25 kHz, 70% amplitude and 60 min at 20°C. Subsequently, HHP treatment at 250, 350, and 450 MPa for 10 min at room temperature was applied. Apart from complete elimination of microbes, the combined treatments also resulted in highest inactivation of enzymes and complete inactivation of total plate counts, yeasts, and molds. Phenolic compounds, AA, antioxidant capacity, DPPH free radical scavenging activity and color were significantly increased. The research projects that US and HHP are a potential hurdle technology to increase safety and quality in apple juice.

Pulsed light (PL) is another technology used in combination with TS to enhance the shelf life of apple juice. The technologies were applied alone and in combination in a continuous mode to analyze their effect on E. coli inactivation ( Muñoz et al., 2012 ). The pH, °Brix, color (L, a, b, ΔE), nonenzymatic browning (NEB), and antioxidant activity (TEAC) were measured. In PL (360 μs, 3 Hz) treatments, the juice was exposed to 51.5- and 65.4-J/mL dosages, respectively. In the TS (24 kHz, 100 μm) treatment, the juice was treated at 40°C for 2.9 min and 50°C for 5 min. Individual applications of PL and sonication achieved 2.7- and 4.9-log CFU/mL reductions, while most of the combined treatments attained approximately 6-log reductions. Regardless of the sequence applied, the results indicate an additive effect for both technologies when acting in combination. However, a significant reduction in color values was clearly seen in all the nonthermally treated samples with respect to the control. The PL+TS treatment induced the highest decrease in L and b attributes and the lowest decrease in a, with respect to the reverse treatment (TS+PL).

A similar study was carried out with PL. The study evaluated the influence of ultrasound (600 W, 20 kHz, and 95.2 mm wave amplitude; 10 or 30 min at 20°C, 30°C, or 44±1°C) and PL (Xenon lamp; 3 pulses/s; 0.1 m distance; 2.4–71.6 J/cm 2 ; initial temperature 2°C, 30°C, 44±1°C) on the inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores and S. cerevisiae KE162 inoculated in apple juice ( Ferrario et al., 2015 ). Processing time, temperature, microorganism, and matrix impacted on the inactivation of microbes. A 3- and 2-log cycle spore reduction in commercial apple juice and in natural juice was achieved with the combination. For S. cerevisiae, 6.4- and 5.8-log cycles of reduction were achieved in commercial and natural apple juices, respectively. Sonication with 60 s PL at the highest temperature build-up (56±1°C) was able to attain maximum reduction in both strains. Ultrasound significantly reduced yeast population, however failed to inactivate spores in commercial apple juices. Under refrigerated conditions, certain combinations maintained good microbial stability for 15 days.

The efficacy of sonication on Alicyclobacillus acidiphilus DSM14558T and A. acidoterrestris DSM 3922T in apple juice was probed. The experiments were conducted at power levels from 200 to 600 W and treatment time from 1 to 30 min ( Wang et al., 2010 ). For sonication at 200 W for 30 min, the survival ratios of DSM14558T and DSM 3922T were −2.69 and −3.71-log. The survival ratios were lower than that (−0.5 and −0.11 log) with 200 W for 1 min and higher than that (−4.21 and −4.56 log) for samples treated at 600 W for 30 min. The experiments reveal that increasing the power and time of sonication can increase the efficacy of bacterial inactivation of Alicyclobacillus spp. in apple juice. Four models such as the Weibull model, log-logistic model, modified Gompertz equation, and biphasic linear model were chosen to describe the inactivation kinetics. The Weibull distribution function suited DSM14558T inactivation by ultrasonic process, with adj-R 2 of 0.987 and RMSE of 0.275. The biphasic linear model was more appropriate for DSM 3922T inactivation kinetics with adj-R 2 of 0.995 and RMSE of 0.21.

Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages

16.6 Apple and pear juices

Apple juice is a mixture of sugars (primarily fructose, glucose and sucrose), oligosaccharides and polysaccharides (e.g. starch), together with malic, quinic and citramalic acids, tannins (i.e. polyphenols), amides and other nitrogenous compounds, soluble pectin, vitamin C, minerals and a diverse range of esters that give the juice a typical apple-like aroma (e.g. ethyl- and methyl-iso-valerate).

A great variety of studies have been conducted on the antimicrobial effect of plant extracts, essential oils and combinations of them with other preservation techniques, added to apple juice matrix. Essential oils from palmarosa whole plant (Cymbopogon martinii), cinnamon (Cinnamomum zeylanicum) and clove (Eugenia caryophyllata) leaves and benzaldehyde and geraniol were tested for their bactericidal effect against E. coli, Salmonella Enteritidis and Listeria innocua ( Raybaudi-Massilia et al., 2006 ). Addition of cinnamon to apple juice showed a marked killing effect (5 log₁₀ cycles) against L. monocytogenes (1 h, 5–20 °C, 0.1–0.3% cinnamon addition to apple juice, pH 3.7–5.0) ( Yuste & Fung, 2002 ) and E. coli O157:H7 (2.5% and 5% (v/v) in apple juice, even after 7 days of incubation at 8 °C ( Ceylan, Fung, & Sabah, 2004 ). E. coli O157:H7 is one of the microorganisms that causes most concern in fruit juices because of its resistance to heat and acidic conditions. Consequently, in 2001 the Food and Drug Administration’s Guidance for Industry included a requirement that all juice producers follow an E. coli O157:H7 5-log₁₀ reduction rule in their Hazard Analysis and Critical Control Point (HACCP) controls ( FDA, 2001 ). Espina et al. (2012) combined orange, mandarin or lemon EOs with mild heat to determine the inactivation effect on E. coli O157:H7 populations. A synergistic effect was observed between addition of citrus EOs to apple juice and application of mild heat, achieving a maximum of 5 log₁₀ cycles’ reduction when 200 μl/l of lemon EO was added to the juice and combined with 54 °C, 10 min. Friedman, Henika, Levin, and Mandrell (2004) carried out a deeper study, characterizing the antimicrobial effectiveness of various plant essential oils (Melissa oil, terpineol, linalool, carvacrol, oregano oil, geraniol, eugenol, cinnamon leaf oil, citral, clove bud oil, lemongrass oil, cinnamon bark oil and lemon oil) against E. coli O157:H7 and S. enterica. The conclusions drawn can be summarized as follows: (1) the antimicrobial capability of the extracts was not conditioned by juice acidity, (2) Salmonella was more sensitive than E. coli O157:H7 to the extracts studied and (3) the antimicrobial effect increased with incubation temperature and time. However, at refrigeration temperatures (4 °C), addition of carvacrol, cinnamaldehyde, citral and thyme oil to unpasteurized apple juice can inactivate both these pathogens, preventing human exposure to health risk situations. Moreover, carvacrol, cinnamaldehyde, geraniol, linalool and terpinen-4-ol killed the bacteria after 5 min, while most of the essential oils studied were able to inactivate the pathogens after 30 min. Maximum inactivation levels (8 log₁₀ cycles) as a result of EO intervention were achieved in E. coli, S. Enteritidis and L. innocua populations by adding lemongrass, cinnamon or geraniol (2 μl/ml) to apple and pear juices (pH 4.20 and 3.97, respectively). Although the exact mechanism(s) or target(s) for food antimicrobials are often not known or well defined, the antimicrobial capability of EOs has been reported to be strongly linked to the chemical composition of the intervening molecules (e.g. phenolics containing OH− groups work effectively against food-borne pathogenic bacteria) ( Burt, 2004 ). Generally, the active compounds of essential oils have been recognized to have a phenolic structure, and, although it is difficult to identify a specific action site because many interacting reactions take place simultaneously at different cell sites, these phenolic compounds can disrupt the cell membrane and also effectively inhibit the functional properties of the cell, and may occasionally cause loss of intracellular material.

With regard to combining non-thermal processes, Bevilacqua, Campaniello, Speranza, Sinigaglia, and Corbo (2012) used HHP to process an apple juice supplemented with natural antimicrobials (limonene (900 ppm) and citrus extract (2 ppm)) as hurdles against Saccharomyces bayanus growth. According to the results obtained, HHP homogenization treatment at 20 MPa reduced the colony count of S. bayanus by 2–4 log₁₀ CFU/ml, with citrus extract supplementation proving more effective than limonene to control yeast growth for 4–8 days of storage at 25 °C. Another hurdle combination proved effective against A. acidoterrestris spores present in apple juices. According to Bevilacqua, Corbo, and Sinigaglia (2010) , A. acidoterrestris spores were controlled by a combination of cinnamon and eugenol EOs. The application of 40 ppm cinnamaldehyde with 40 ppm of eugenol or 80 ppm eugenol alone preserved apple juice for 7 days. Furthermore, this combination of cinnamaldehyde and eugenol as an apple juice preservative against A. acidoterrestris showed acceptable results in test panels ( Bevilacqua et al., 2010 ).

Quality Attributes of Apple Juice

Laura Massini , . Ana B. Martin-Diana , in Fruit Juices , 2018

4.3 Apple Juice Production

Apple juice production comprises of several processes such as preparation, milling or crushing, pressing, clarification, filtration, pasteurization, concentration, addition of food additives, and packaging ( Golding, 2012 ) ( Fig. 4.1 ). Depending on the type of juice, other processes include: mash and juice enzymation (clear juices) ( Markowski et al., 2015 ).

Figure 4.1 . Apple juice processing scheme. FC, from concentrate; NFC, not from concentrate.

Juices can be processed using dessert or cider varieties, the latter having generally higher phenolic content than the former ( Will et al., 2008 ). In Europe, clear juices reconstituted from concentrate are the most common products. However, technologies for the production of cloudy juices are being developed and improved as a healthier alternative to clear juices ( Oszmiański et al., 2009 ). The native pectin, insoluble solids and phenolic compounds responsible for the health benefits are in fact enzymatically degraded during the production of clarified juices ( Markowski et al., 2015 ). Cloudy apple juice is a complex colloidal system where fine pulp particles are dispersed in a serum of macromolecules (pectins, proteins, etc.) colloidally dissolved in a true solution of low-molecular weight components (sugars, organic acids, etc.) ( Oszmiański et al., 2009 ). The cloudy juices available on the market include those reconstituted from concentrate enriched with pulp and naturally cloudy pasteurized juices not from concentrate.

After washing and sorting, the apples are crushed to obtain a pulp which is then extracted mechanically using extraction systems such as a vacuum extractor and multiple rollers ( Candrawinata et al., 2013 ). In the clear juice technology, the apple pulp has pectinolytic and/or cellulolytic enzymes added to it prior to extraction in order to increase juice yield, facilitate the pressing operation, clarification, and filtration so that premium juices with low viscosity are obtained ( Mihalev et al., 2004 ). During this enzymatic treatment, the pulp is usually aerated to increase the effectiveness of the enzymes ( Spanos and Wrolstad, 1992 ). For cloudy apple juice, air is excluded during grinding and pressing, or ascorbic acid is added to obtain a high-quality product ( Mihalev et al., 2004 ). Pectolytic enzyme preparations may be used to obtain lightly colored apple juices and to stabilize the cloud ( Oszmiański et al., 2009 ).

Clarification involves the use of bentonite gelatin and silica sol as fining agents. Differences in the nature of ionic charges of protein, polyphenols, and the fining agents include flocculation and sedimentation and result in the removal of these potential haze precursors from the solution ( Oszmiański and Wojdyło, 2007 ). Filtration occurs using a vacuum filter; micro- and ultrafiltration membrane techniques can also be applied ( Mangas et al., 1997 ).

In order to produce uniform products, further processing includes for the clear juice a juice enzymation. For cloudy apple juice, polygalacturonase with low pectin esterase activity is added in order to only partially degrade pectin and stabilize the turbidity of the juice. It is also common to blend juices with different total soluble solids content (°Brix) to achieve uniformity across the products ( Golding, 2012 ).

Chemical preservatives are commonly added into juices to inhibit fermentation and microbiological deterioration. Ascorbic acid is often added to prevent browning, by acting as an antioxidant, and to replace the vitamin C lost during processing. Pasteurization is necessary to extend the shelf life of the processed juice and also to inactivate some of the natural enzymes, particularly polyphenol oxidase (PPO). Finally, the apple juice is normally distributed in the form of concentrate slurry which is obtained by evaporating most of the juice water, i.e., reaching approximately 70°Brix. Stabilizing agents, such as gelatine and benzoate may be added into the concentrate. Pasteurization and aseptic filling and packaging will result in shelf-stable products ( Golding, 2012 ).

Aroma Analysis and Data Handling in the Evaluation of Niche Apple Juices from 160 Local Danish Apple Cultivars

Camilla Varming , . Torben Toldam-Andersen , in Flavour Science , 2014

53.1 Introduction

Apple juice has traditionally been a low-cost product made from fruit not meeting the quality demands for fresh consumption due to factors like appearance, firmness, or sensitivity to bruising. These criteria are, however, not critical in juice processing, and some of the old local cultivars may have unique flavor qualities that can be attractive in juices. The present study is part of a project aiming to promote the utilization of old Danish apple cultivars and increase the competitiveness of growers in the market, by identifying the suitability of cultivars for niche markets for fruit juices.

In this study, juices from 160 local apple cultivars were analyzed. Analyzing such large numbers of samples with a great variation can introduce chromatographic challenges, including baseline drifts, peak shift, co-elution, and the tedious job of manually desiccating all the chromatograms. Therefore, advanced data analysis methods Parallel Factor Analysis 2 (PARAFAC2) and Principal Component Analysis (PCA) for GC-MS data evaluation were applied [1–3] .

By-Products of Plant Food Processing as a Source of Valuable Compounds

Apple Pomace

Apple juice is one of the most popular juices and hence, large amounts of pomace are generated worldwide. The pomace is primarily used as a source of high-quality pectin, which needs to be released by extraction with diluted mineral acids. However, studies on alternate approaches for the recovery of pectin from apple pomace and other sources are on the way ( Marić et al., 2018 ). The residues from pectin extraction are utilized as dietary fiber and as a coloring sweetener. Since apple pomace is rich also in phenolic compounds, numerous studies have been dedicated to their recovery and potential applications. Food grade adsorber resins have been demonstrated to be suitable for the removal of oxidized phenolics leading to a brown discoloration of the pectin and for the selective enrichment of functional phenolics ( Kammerer et al., 2014 ). Apple seed oil is used in cosmetics. The press residues from seed oil extraction have also been demonstrated to be a good source of phenolics. Like hardly any other by-product, apple pomace is complete utilized for the recovery of valuable compounds.

Cider (Cyder; Hard Cider)

Composition of Cider Apple Juice

Apple juice is a mixture of sugars (primarily fructose, glucose, and sucrose), oligosaccharides, and polysaccharides (e.g., starch), together with malic, quinic, and citromalic acids; tannins (i.e., polyphenols), amides, and other nitrogenous compounds; soluble pectin; vitamin C; minerals; and a diverse range of esters, in particular ethyl- and methyl- iso-valerate, which give the typical apple-like aroma. The relative proportions are dependent on the variety of apple; the environmental and cultural conditions under which it was grown; the state of maturity of the fruit at the time of pressing; the extent of physical and biological damage (e.g., rotting because of mold); and, to a lesser extent, the efficiency with which the juice was pressed from the fruit.

The treatment of fresh juice with SO₂ is important in the prevention of enzymic and nonenzymic browning reactions of the polyphenols; SO₂ also complexes carbonyl compounds to form stable hydroxysulfonic acids. If the apples contain a high proportion of mold rots, appreciable amounts of carbonyls such as 2,5-dioxogluconic acid and 2,5- d -threo-hexodiulose will occur.

Microwave Heating of Fluid Foods

12.6.1.3 Fruit Juices

Preservation of apple juice by MW radiation was explored by Canumir et al. (2002) . Exposure of E. coli to MW treatments resulted in a reduction of the microbial population in apple juice. This work determined the effect of pasteurization at different power levels (270–900 W) on the microbial quality of apple juice ( Fig. 12.9 ), using a home 2450-MHz MW. Data obtained were compared with conventional pasteurization (83°C for 30 s). Apple juice pasteurization at 720–900 W for 60–90 s resulted in a 2–4-log population reduction. Using a linear model, the D-values were estimated and they ranged from 0.42±0.3 min at 900 W to 3.88±0.26 min at 270 W. The value for z was 652.5±2.16 W (58.5±0.4°C). These observations indicated that inactivation of E. coli is due to heat.

Figure 12.9 . Inactivation curves of E. coli in apple juice heated with MW at different power levels.

( Canumir et al., 2002 )

Gerard and Roberts (2004) studied the effects of four heat treatments of apple mash on juice yield and quality were evaluated and compared to juice produced from unheated apple mash at 21°C. Fuji and McIntosh apple mashes were heated to bulk temperatures of 40°C, 50°C, 60°C and 70°C in a 2450-MHz MW oven at 1500 W. The juice yield increased when mash was heated before pressing. Cider produced from the heated mashes had comparable pH, titratable acidity, and sensory characteristics to cider produced from room-temperature mashes; however, total phenolic and flavonoid content of the juice increased with increasing mash temperature. Soluble solids and turbidity also increased as treatment temperature increased.

Degradation of carotenoids in orange juice was monitored during MW heating at different time/temperature conditions ( Fratianni et al., 2010 ). Degradation rate of carotenoids was influenced by MW-heating temperatures. At 60°C and 70°C for 10 min, violaxanthin and antheraxanthin were the compounds most unstable, while lutein and provitamin A carotenoids were more stable. At 85°C a decrease of about 50% was observed for almost all carotenoids after 1 min of MW heating. Temperature sensitivity (z value) for total carotenoids was 14.2°C, for single compounds z values ranged between 10.9°C for β-carotene and 16.7°C for antheraxanthin. These results indicate that an adequate choice temperature conditions for the quality control of carotenoids and the related nutritional values during MW treatment of orange juices is essential.

The status of the vitamin C during thermal treatment of orange juice heated by different methods (MW, infrared, Ohmic, and water-bath heating) was reported by Vikram et al. (2005) . A comparative study of kinetics of vitamin degradation and changes in visual color as an index of carotenoids was carried out. The degradation kinetics of vitamin C and color in terms of reaction rate constants, destruction kinetics, enthalpy, and entropy for different methods of heating were studied. The destruction of vitamin C was influenced by the method of heating and temperature of processing ( Fig. 12.10 ). The degradation was highest during MW heating due to uncontrolled temperature generated during processing. Out of the four methods studied, ohmic heating gave the best results facilitating better vitamin retention at all temperatures. The z values were within the literature values of 20–30°C for vitamin destruction, except for MW heating.

Figure 12.10 . Vitamin C retention during heating by different methods at different temperatures.

( Vikram et al., 2005 )

Destruction kinetics of two selected spoilage microorganisms, Saccharomyces cerevisiae and Lactobacillus plantarum in apple juice were evaluated under continuous-flow MW heating conditions and compared with conventional batch heating in a water bath ( Tajchakavit et al., 1998 ). Inoculated apple juice was heated in a MW oven (700 W, 2450 MHz) under continuous-flow conditions to select exit temperatures (52.5–65°C). Samples were also subjected to batch thermal treatments (50–80°C) in a well-stirred water bath. The time-corrected D-values and z-values were estimated for all the microbial species. Results showed that microbial destruction occurred much faster under MW heating than under thermal heating, suggesting some contributory enhanced effects to be associated with MW heating.

Preservation of color of a product is an important quality consideration. MW blanching of strawberry juice and concentrate had been shown to improve color stability and protect anthocyanin pigments, reactive phenolics, and ascorbic acid during 8 weeks of storage ( Wrolstad et al., 1980 ).

Kozempel et al., (1997) reported a MW-based batch-flow process to substantially reduce bacteria in liquid foods such as apple juice, sugar solution, and brine solution. A logarithmic cycle reduction of 3 was achieved for Pediococcus sp. in water, 100 g/l sugar solutions, and brine solution, and 2-log reductions in cells in apple juice. The temperature of the process fluid was maintained at a nominal 35°C or less for a total MW exposure time of less than 9 min.

Development of New Probiotic Foods—A Case Study on Probiotic Juices

Veeranjaneya Reddy Lebaka , . Vinod Kumar Joshi , in Therapeutic, Probiotic, and Unconventional Foods , 2018

3.5.1 Apple

Manufacturing of probiotic apple juice by Lactobacillus casei fermentation was studied. For optimum production pH (4.6), temperature (30°C) inoculum (4.87 log CFU/mL) and incubation period (16 h) were selected as effecting factors. During fermentation and storage, yellowness increased and redness reduced. The initial pH and temperature was demonstrated to have an effect on fermentation and the growth of microorganisms varied in accordance to the species and substrate used. The effect of temperature on the growth of Lactobacillus casei was greater than that of pH value. Initial pH had no significant effect on the biomass. A good number of living cells was observed at a mild temperature (

30°C) as higher temperatures diminished the viability of Lactobacillus casei. The best viability was observed at a pH 6.4 and a temperature of 30°C. Biomass production was increased in apple juice that was inoculated with 7.48 log CFU/mL. Apple juice produced by using optimum conditions was then refrigerated for 42 d in order to examine the bioavailability of Lactobacillus casei. After 3 weeks of storage, the viable cell number increased from 8.41 to 8.72 log CFU/mL and then decreased to 8.62 on day 35. The number of viable cells decreased at the end of storage period to a range quite acceptable (8 CFU/mL) for probiotic products ( Gökmen et al., 2003 ). Optimization of culture conditions to develop the probiotic apple beverage was studied using response surface methodology. It was found that 10 h of fermentation at 37°C in Gala apple juice is best. Sensory evaluation of the prepared-fresh, fermented probiotic apple beverage determined it to have a thick texture and sweet taste while the probiotic apple beverage stored for 28 days at 7°C showed a thick texture and acidic taste ( Table 5 ). Finally, when the fermented probiotic beverage was tested by potential consumers, it showed an acceptance index of 96% ( de Souza Neves Ellendersen et al., 2012 ).

Table 5 . Sensory Profile Data for the Three Apple Samples (Fresh Juice, Fresh Probiotic Juice and Stored Probiotic Beverage)

Samples
Attributes	Gala Apple Juice	Fresh Probiotic Apple Beverage	Probiotic Apple Beverage (Stored for 28 days)
Appearance
Caramel color c	7.83 a (± 0.94)	3.54 b (± 2.28)	5.84 b (± 2.10)
Aroma
Apple c	7.53 a (± 0.78)	3.32 b (± 2.44)	3.80 b (± 2.07)
Taste
Acidic d	4.30 a (± 2.53)	3.32 a (± 2.53)	6.13 b (± 2.57)
Apple c	6.49 a (± 1.40)	3.60 b (± 2.20)	4.04 b (± 2.35)
Sweet e	6.43 a (± 2.02)	6.21 a (± 2.05)	4.56 b (± 2.45)
Texture
Thick d	0.99 a (± 2.23)	5.81 b (± 2.01)	6.31 b (± 2.40)

Means followed by the same letter, on the same line, did not differ significantly from each other (P > .05).

c Average of 9 tasters. d Average of 7 tasters. e Average of 10 tasters.

Source: de Souza Neves Ellendersen, L., Granato, D., Bigetti Guergoletto, K., Wosiacki, G., 2012. Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei. Eng. Life Sci. 12, 475–485.

Pimentel et al. (2015a) have studied the physicochemical characteristics, probiotic viability and acceptability of Lactobacillus paracasei fermented clarified apple juice with oligofructose. No change in the physicochemical characteristics, acceptability or stability in storage, including enhanced probiotic survival, was observed. They also tested the effect of packaging material (probiotic juice in plastic or glass) on storage (4°C for 28 days) and suggested that viability of the probiotic culture in glass package was greater than in plastic and also clarified that packaging material (glass or plastic) have no influence on the physicochemical characteristics and consumer acceptability of juices. In another study Pimentel et al. (2015b) investigated the effect of adding oligofructose or sucralose as sugar substitutes as well as a probiotic on sensory quality and acceptance of clarified apple juice fermented with Lactobacillus paracasei. The study showed that oligofructose (20 g/L) substituted juices were less sweet than those with sucrose (20 g/L). However, both oligofructose and sucralose contributed to increased acceptance (taste and overall impression) of the pure juices. The probiotic supplementation increased the turbidity of the juice but acceptance (appearance, aroma, flavor, texture, and overall impression) did not diminish. The above studies demonstrate that it is possible to develop a synbiotic apple juice that has a similar sensory profile (excepting the presence of particles and turbidity) and acceptance to that of the sucrose-added juice by adding Lactobacillus paracasei as a probiotic culture and oligofructose as a sugar substitute and prebiotic.

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